Latvia’s electric-pink answer to a hot summer day.

In Lithuania, its close cousin is called šaltibarščiai.

Aukstā zupa, literally “cold soup,” is a Latvian summer staple. It belongs on the everyday table when the weather is warm and nobody wants to stand over a hot stove, especially in homes without air conditioning. Built around kefir, beets, cucumber, dill, chives, and egg, it is bright, tangy, and refreshing, with warm potatoes or dark rye bread often served alongside.

It is the kind of practical, shareable dish that appears on family tables throughout the short Baltic summer, made from the vegetables and herbs at their peak.

Its origins are hotly debated. Latvia and Lithuania both claim close versions of the dish, while related cold beet soups also appear throughout Belarus, Poland, and Russia. It is part of a wider Eastern European family often loosely called cold borscht, but every country gives it a slightly different accent. The Latvian version is defined by its cool kefir base and the fresh, garden-forward flavors that make it perfect for summer.

Preparation:

45 minutes

Cook Time:

No cook time, just combine!

Servings:

3

Ingredients:

• 2–3 medium cooked beets, peeled and grated (Pickled beets are especially good here. Look for them in Eastern European groceries or the international aisle)
• 2–3 medium cucumbers, peeled and diced
• 6 gherkins, diced (Small dill pickles are a good substitute)
• 1 tablespoon prepared horseradish
• 2 hard-boiled eggs, chopped
• 4 cups plain kefir (Use unsweetened plain kefir. Plain drinkable yogurt, thinned with a little milk or water, works in a pinch)
• 2–3 tablespoons fresh dill, chopped
• 2–3 tablespoons fresh chives, chopped
• Salt and black pepper, to taste
• Pinch of sugar, optional
• Splash of white vinegar or pickle brine, optional
• Dark rye bread, for serving

Preparation

1. Cook and cool the beets. Peel and grate them once completely cool. If using pickled beets, drain them well first.
2. Prep the vegetables and herbs. Dice the cucumber and gherkins, chop the eggs, and finely chop the dill and chives.
3. Build the base. Add the grated beets, cucumber, gherkins, horseradish, and chopped eggs to a large bowl.
4. Add the kefir. Pour in the kefir and stir until the beets turn the mixture a vivid pink.
5. Season and brighten. Stir in the dill and chives. Season with salt and pepper, then taste. Add a small pinch of sugar or splash of vinegar or pickle brine only if it needs balancing.
6. Adjust the texture. If the soup feels too thick, add a little cold water until it is creamy but spoonable.
7. Chill thoroughly. Cover and refrigerate for at least 2–3 hours so the flavors settle together.
8. Serve cold. Ladle into bowls and finish with extra dill, chives, cucumber, or egg.

Tips

• Do not serve it merely cool. Aukstā zupa should be properly chilled. Give it at least two hours in the refrigerator so the kefir, beets, pickles, and herbs become one flavor rather than separate ingredients.
• Taste before adding sugar or vinegar. Pickled beets, kefir, and gherkins all bring their own acidity and sweetness. Adjust in tiny amounts at the end instead of assuming the soup needs both.

Serve & Pair:

Serve Aukstā zupa with thick slices of dark rye bread and, if you want the classic hot-cold contrast, simple boiled new potatoes on the side. A crisp lager, sparkling water with lemon, or a chilled cucumber salad all work beautifully alongside it.